Thursday, March 1, 2012

Valentine Luncheon 2012: recipes.


Elegant Shrimp and Artichoke

1½ pounds medium shrimp, cooked, peeled and deveined
1 10-ounce package frozen artichoke hearts, steamed, drained and coarsely chopped
6½ tablespoons butter
4½ tablespoons flour
¾ cup milk
1 cup whipping cream
1 teaspoon Worcestershire sauce
¼ cup dry sherry
¼ teaspoon salt
¼ teaspoon cayenne pepper
pepper to taste
¼ pound sliced mushrooms
1 cup freshly grated Parmesan cheese

Make a white sauce by melted butter in a heavy saucepan over low heat. Add flour and stir. Slowly add milk, then cream, stirring constantly until thickened. Remove from heat and allow to cool to room temperature. Add Worcestershire sauce, sherry, salt and peppers; stir until well combined. Layer artichoke hearts, shrimp and mushrooms in a greased 3-quart casserole dish. Sprinkle with Parmesan cheese then pour white sauce over all. Sprinkle with paprika. Bake at 350° for 20-30 minutes or until hot and bubbly. Serve over wild rice.

Serves 8.

from Food for Thought by the Junior League of Birmingham

***Eloise's note: I made this according to the recipe, and it was delicious but very rich. When I make it again for my family, I am going to Google for a lighter white sauce. Also, I doubled the amount of shrimp and stretched it to serve 10.

Ina Garten's Arugula with Parmesan

½ pound fresh arugula, washed and dried
¼ cup freshly squeezed lemon juice (2 lemons)
½ cup good olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼-pound chunk very good Parmesan

Whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.

Serves 6.

***Eloise's note: The dressing goes a long way!

Tea Room Rolls
From Compliments Of by the Women’s Exchange of Memphis
Makes 3-dozen+ rolls

2 envelopes dry yeast (I use Rapid-Rise)
⅓ cup warm water (slightly warmer than your body temperature – around 110°)
1 cup shortening, melted and cooled to 110°
⅔ cup sugar
4 eggs, beaten
2 teaspoons salt
1⅓ cups warm water (110°)
5 cups all-purpose flour (I used a cup or two more to get the dough not to be too sticky)
melted butter

Dissolve yeast in ⅓ cup warm water. Combine shortening and sugar and mix well. Stir in yeast, eggs and salt. Mix in remaining water. Add the flour and stir until a soft dough form, adding more flour as needed.

Shape the dough into a ball and place in a greased bowl, turning to coat the surface. Let rise, loosely covered, for two hours or until doubled in bulk. Punch down the dough. Roll ¾” thick on a lightly floured surface. Cut into desired size. Arrange one-inch apart on a greased baking sheet. Brush tops with melted butter and let rise until doubled in bulk.

Bake at 325° for 25 minutes.

***Eloise's note: This recipe makes a LOT of rolls. It is easily cut in half.)


Stilton Tart with Cranberry Chutney
from The Gourmet Cookbook

Pastry dough
1 cup heavy cream
1 whole large egg
2 large egg yolks
¼ teaspoon salt
¼ teaspoon black pepper
5 oz. chilled white Stilton cheese, rind removed and cheese crumbled

Make tart shell:

Preheat oven to 350°F.

Roll out dough on a lightly floured surface with a floured rolling pin into a 17- by 8-inch rectangle and fit into 13 x 4 x 1 tart pan with removable bottom. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides all over with a fork. Chill until firm, about 30 minutes.
Line pastry shell with foil and fill with pie weights. Bake in middle of oven 20 minutes, then carefully remove foil and weights and bake until golden, 10 to 15 minutes more. Cool shell in pan 20 minutes.

Reduce oven temperature to 325°F.

Make filling:

Whisk together cream, whole egg, yolks, salt, and pepper until combined.

Put tart shell (still in pan) on a baking sheet and scatter cheese evenly in shell. Slowly pour custard into shell and bake in middle of oven until golden around edge and custard is just set, 30 to 35 minutes.

Cool tart completely in pan on a rack. Cut tart into 32 rectangles and serve at room temperature, topped with chutney.

Cranberry Chutney:

2 large shallots (3 oz), coarsely chopped
1 tablespoon vegetable oil
1 (12-oz) bag fresh or frozen cranberries (not thawed)
⅔ cup sugar
3 tablespoons cider vinegar
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
½ teaspoon salt
generous pinch dried hot red pepper flakes

Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, just until berries pop, 10 to 12 minutes, then cool.

(This makes more chutney than needed for the Stilton Tart. Leftover chutney keeps well for several weeks in refrigerator and is delicious on turkey sandwiches.)

Tomato-Basil Rounds

3-ounce package cream cheese, softened
¼ cup mayonnaise
Roma tomatoes, sliced thin
fresh basil, chopped
fresh Parmesan cheese, grated
salt and pepper, to taste
fresh baguette, sliced thin

Mix together cream cheese, mayonnaise, and basil. Add a little salt and pepper. Spread onto a piece of baguette. Top with a slice of tomato then sprinkle with Parmesan. Can broil or serve at room temperature.


Chocolate Lovers Cheesecake

See Farmgirl Gourmet: My Mother's Chocolate Lovers Cheesecake

***Eloise's note: I don't think mine turned out as pretty as hers and I cheated on the chocolate hearts and used store-bought in the interest of saving time. They were delicious at any rate!

I used these molds for the cheesecakes. They were very high quality and worked really well.


Ellen Kerr said...

Eloise, you can make the white sauce without cream and use 2 % milk and it will be fine. I always make white sauce that way and isn't so heavy.

cancersucks said...

I am so sorry for the loss of your friend Ellen. And there is her comment. I followed her blog from yours. I feel so sad.